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Chettinad Egg Kurma

Course: Side Dish
Cuisine: Indian


  • 10 eggs; hardboiled and each egg slit in half
  • 3-4 tbsp vegetable oil
  • 1 tbsp ghee/clarified butter
  • 2 inch cinnamon bark
  • 5 green cardamoms
  • 2 small red onions 100gm; finely chopped
  • ½ tsp turmeric powder
  • 2 to matoes approx 1 cup; pureed
  • Salt to season
  • Wet paste:
  • 2 tbsp vegetable oil
  • 1 tbsp fennel seeds
  • ¾ tbsp cumin seeds
  • 3 green chillies; slit
  • 5 medium garlic cloves; coarsely chopped
  • 1 inch ginger; coarsely chopped
  • 2 tsp white poppy seeds
  • 1 tbsp roasted Bengal gram; split
  • 10 unsalted cashewnuts
  • ¾ cup grated coconut


  • Hard boil the eggs; remove shells and slit in half lengthwise. Keep aside.
  • To prepare the wet paste, heat oil in a large kadhai/wok and when medium hot, add the fennel seeds, cumin, chillies, garlic, ginger and poppy seeds. Fry lightly for 30 seconds to a minute till you begin to get the aroma of the spices.
  • Next add the split Bengal gram, cashewnuts and coconut; continue to fry on low to medium heat stirring constantly till the coconut starts to get light brown.
  • Remove from heat and allow to cool. Grind with a little bit of water to get a paste like consistency.
  • Heat the remaining oil and ghee in the same kadhai/wok and when medium hot, add cinnamon and cardamom.
  • When the cardamoms turn plump, add the onions and sauté till translucent. Then add the turmeric powder and continue to sauté for another minute.
  • Pour in the tomato puree and the ground wet paste; season with salt and mix well to combine. Cook on low heat till the oil has separated from the masala.
  • Add enough water to get a thick gravy, mix well and continue to cook for another 2-3 minutes.
  • Finally add the boiled eggs and turn carefully to coat well with the masala. Remove from heat and keep for at least 15 minutes before serving.